CHEWY, FUDGY TRIPLE-CHOCOLATE BROWNIES
These chocolate brownies are to die for!
Provided by Michelle
Categories Snack
Time 1h
Number Of Ingredients 9
Steps:
- 1. Adjust an oven rack to the lower-middle position and heat the oven to 350 degrees. Spray an 8-inch square baking pan with nonstick cooking spray. Fold two 16-inch pieces of foil or parchment paper lengthwise to measure 8 inches wide. Fit 1 sheet in the bottom of the greased pan, pushing it into the corners and up the sides of the pan (overhang will help in removal of baked brownies). Fit the second sheet in the pan in the same manner, perpendicular to the first sheet. Spray the sheets with nonstick cooking spray.
- 2. In a medium heatproof bowl set over a pan of almost-simmering water, melt the chocolates and butter, stirring occasionally until smooth. Whisk in the cocoa until smooth. Set aside to cool.
- 3. Whisk together the eggs, sugar, vanilla, and salt in a medium bowl until combined, about 15 seconds. Whisk the warm chocolate mixture into the egg mixture; then stir in the flour with a wooden spoon until just combined. Pour the mixture into the prepared pan, spread into the corners, and level the surface with a rubber spatula. Bake until slightly puffed and a toothpick inserted in the center comes out with a small amount of sticky crumbs clinging to it, 35 to 40 minutes. Cool on a wire rack to room temperature, about 2 hours. Remove the brownies from the pan using the foil or parchment handles and transfer to a cutting board. Cut into squares.
Nutrition Facts : Calories 223 kcal, Carbohydrate 27 g, Protein 3 g, Fat 11 g, SaturatedFat 7 g, Cholesterol 46 mg, Sodium 87 mg, Fiber 1 g, Sugar 19 g, ServingSize 1 serving
CHEWY, FUDGY TRIPLE CHOCOLATE BROWNIES
From Cook's Illustrated published May 2000. This recipe makes a heck of a good brownie! These are very rich and decadent, it is best to cut them in small, 1 inch squares.
Provided by Marz7215
Categories Dessert
Time 1h5m
Yield 64 1 inch brownies, 24 serving(s)
Number Of Ingredients 9
Steps:
- Adjust oven rack to lower-middle position and heat oven to 350°F Spray 8-inch square baking pan with nonstick vegetable cooking spray.
- Fold two 12-inch pieces of foil lengthwise so that they measure 7 inches wide. Fit one sheet in bottom of greased pan, pushing it into corners and up sides of pan; overhang will help in removal of baked brownies. Following illustration 1 below, fit second sheet in pan in same manner, perpendicular to first sheet. Spray foil with nonstick cooking spray.
- In medium heatproof bowl set over a pan of almost-simmering water, melt chocolates and butter, stirring occasionally until mixture is smooth. Whisk in cocoa until smooth. Set aside to cool slightly.
- Whisk together eggs, sugar, vanilla, and salt in medium bowl until combined, about 15 seconds. Whisk warm chocolate mixture into egg mixture; then stir in flour with wooden spoon until just combined. Pour mixture into prepared pan, spread into corners, and level surface with rubber spatula; bake until slightly puffed and toothpick inserted in center comes out with a small amount of sticky crumbs clinging to it, 35 to 40 minutes.
- Cool on wire rack to room temperature, about 2 hours, then remove brownies from pan using foil handles (see illustration 2, below).
- Cut into 1-inch squares and serve. (Do not cut brownies until ready to serve; brownies can be wrapped in plastic and refrigerated up to 5 days.).
SUPER FUDGY, CHEWY COCOA BROWNIES
I will be the first to admit that I am a complete brownie snob. I believe a brownie should be extremely fudgy without being under baked. I believe a brownie should be chewy; not caramel chewy, but chewy enough that the outer crust of the glorious concoction sticks a bit to my teeth as I chew it. I believe a good brownie should have slightly tougher, more chewy edges. They should NOT, however, resemble hard, stale bread that crunch and crumble as I bit into them. I'm not sure what it is that I find distasteful about the melted chocolate method that is involved in most of the chewy, fudgy brownie recipes. It just somehow feels to me they are not completely made from scratch; like I am cheating somewhere along the line. Adding chocolate chips to create a chunky effect is completely different than using them as part of the base. If you happen to feel the same way as I do, you may want to try this recipe!
Provided by Sweets n Supper
Categories Dessert
Time 10m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees.
- Grease a 7"x11" pan and line with parchment paper. A 9" x 13" pan may also be used, but brownies will not be as thick and baking time may be reduced.
- In a large bowl, cream together butter, granulated sugar, and brown sugar.
- Add eggs and vanilla.
- Add cocoa, flour, salt, and espresso powder and mix until well blended.
- Stir in chocolate chips (optional).
- Place into preheated oven and bake until a toothpick inserted into the center comes out with only a few, moist crumbs. Appx. 30 minutes.
Nutrition Facts : Calories 229.1, Fat 9.3, SaturatedFat 5.3, Cholesterol 66.8, Sodium 135.4, Carbohydrate 34.2, Fiber 0.8, Sugar 26.8, Protein 3
SUPER FUDGY TRIPLE CHOCOLATE ESPRESSO BROWNIES
Instant Chocolate and coffee together, yum!! The espresso adds a coffee flavor that compliments the rich, deep chocolate flavor of the brownies.
Provided by Mirj2338
Categories Bar Cookie
Time 55m
Yield 12 brownies, 12 serving(s)
Number Of Ingredients 10
Steps:
- Adjust oven rack to lower-middle position and heat oven to 350 degrees.
- Spray 8-inch square baking pan with nonstick vegetable cooking spray.
- Fold two 12-inch lengths of foil lengthwise so that they measure 7 inches wide.
- Fit one sheet in bottom of greased pan, pushing it into corners and up sides of pan; overhang will help in removal of baked brownies.
- Fit second sheet in pan in same manner, perpendicular to first sheet.
- Spray foil with nonstick cooking spray.
- In medium heat-proof bowl set oven a pan of almost-simmering water, melt chocolates and butter, stirring occasionally until mixture is smooth.
- Whisk in cocoa and espresso powder until incorporated.
- Set aside to cool slightly.
- Whisk together eggs, sugar, vanilla, and salt in medium bowl until combined.
- Whisk chocolate mixture into egg mixture; then stir in flour until just combined.
- Pour mixture into prepared pan, spread into corners and level surface with rubber spatula; bake until slightly puffed and toothpick inserted in center comes out with a small amount of moist batter clinging to it, 35 to 40 minutes.
- Cool on wire rack to room temperature, about 2 hours, then remove brownies from pan using foil handles.
- Cut into 1-inch square and serve.
- Do not cut brownies until ready to serve, brownies can be wrapped in plastic and refrigerated up to 5 days.
Nutrition Facts : Calories 294.5, Fat 17.9, SaturatedFat 10.8, Cholesterol 66.8, Sodium 120.6, Carbohydrate 34.9, Fiber 3.5, Sugar 21.1, Protein 5.2
THICK AND CHEWY FUDGE BROWNIES
I love the chewy, fudgy texture of these wonderful brownies, perfect for chocolate cravings! I used Laudee's Easy Chocolate Fudge Frosting # 32209...just like a piece of homemade fudge on top!
Provided by Hazeleyes
Categories Dessert
Time 45m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- In a saucepan over low heat, melt the unsweetened chocolate and butter. Let cool.
- In a mixing bowl, beat the 4 eggs until light and frothy, add the salt and sugar; beat well.
- Fold the melted chocolate and butter into the egg mixture. Stir in the vanilla.
- Add the flour and chopped nuts.
- Bake for 25-30 minutes at 350° in a greased 9x13 inch pan.
- When cool, you may frost with chocolate frosting.
CHEWY AND FUDGY BROWNIES
Doesn't get any better than this, chewy, fudgey little morsels of delight. Sure to please the chocolate lover! For those of you having issues with brownies being too sweet or not chocolaty enough; try using a quality semi-sweet chocolate in bar form & fresh butter. If you use run-of-the-mill chocolate chips & old butter then your brownies will taste run-of-mill and old.
Provided by Steve_G
Categories Bar Cookie
Time 55m
Yield 1 batch, 16 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F.
- Toast nuts on a foil lined sheet pan until fragrant, about 7 minutes.
- While nuts are toasting break chocolate up into small pieces and place in a medium microwave safe bowl with the butter. Melt Butter with chocolate in the microwave, about 2 minutes at 50% power. Stir and continue to microwave at 50% power as required, stirring every 60 seconds. This can also be done over a double boiler.
- Let allow chocolate mixture and roasted nuts to cool.
- Meanwhile lightly beat eggs and vanilla in a small bowl and prepare a pan, 8 x 8 for thick brownies and 13 x 9 for thin ones. Line pan with foil or parchment and grease. Leave enough lining overhanging to lift the brownies out of the pan when complete.
- In a heavy duty plastic bag smash nuts with a rolling pin until well crushed, add remaining dry & optional ingredients - shake to combine.
- Slowly pour egg mixture into chocolate while stirring, mixture will thicken slightly.
- Add dry ingredients in three batches, stir with a wooden spoon and ensure that each batch is fully incorporated before adding the next. Spread mixture into prepared pan with an angled spatula or a large spoon.
- Bake the 13 x 9 pan for 30-35 minutes, the 8 x 8 for 45-70 minutes Or until a toothpick inserted in the center of the pan comes out just slightly moist. Cooking time varies all over the place depending on type of pan and your oven. I use natural aluminum pans, have a calibrated thermometer and keep a pizza stone in the oven for consistency. Whatever you do to insure that that you don't over cook, simply start checking when they start to smell like brownies! You can rotate the pan halfway through the cooking process to even things out if desired.
- Cool in the pan on a rack. Remove from pan by lifting foil liner, place on a cutting board and cut into squares.
Nutrition Facts : Calories 240.3, Fat 13.8, SaturatedFat 8.3, Cholesterol 58.7, Sodium 90.3, Carbohydrate 29.5, Fiber 2, Sugar 19, Protein 3.6
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- Adjust oven rack to lower middle position and preheat to 350F. Line a 9×13 baking pan with long sheets of foil so that excess foil hangs over edges of pan for easy removal later on. Push foil into corners and up sides of pan, smoothing foil against pan. Grease foil generously and set aside.
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